Pollo con Piñones (Chicken with Pine Nuts)
1.5kg Chicken (corn fed if
possible) jointed into bite sized pieces. It works well with thigh or breast
meat if you can’t be bothered to chop up a whole chicken.
50g Plain Flour
4 Tbsps olive oil
1 Onion, finely chopped
50g Serrano Ham
(Carmarthen ham is good too!)
4 Cloves of Garlic
(crushed)
1 Wineglass of Dry White
Wine
120ml Chicken Stock
75g Pine Nuts
Fresh Basil and Parsley,
chopped
2 Bay Leaves
Salt and Freshly Ground Black
Pepper
Method
1. Coat the chicken pieces in flour.
2. Heat the oil in a casserole, or heavy based pan.
3. Fry the chicken until it’s golden brown – 4 to 5 minutes.
4. Remove the chicken and fry the onion, ham and garlic
until the onion is soft.
5. Return the chicken and add the wine and stock.
6. Add the herbs, pine nuts, a good pinch of salt and
some freshly ground pepper.
Put the lid on and simmer for about 45 minutes until the chicken is tender, simples!
I like to serve this dish with homemade saute potatoes and tender stem broccoli.
Comments
Post a Comment